Winter Lunch Soup (Print)

Hearty warming vegetable and bean bowl perfect for chilly days.

# Ingredient list:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 parsnips, peeled and diced
06 - 2 medium potatoes, peeled and cubed
07 - 2 cloves garlic, minced
08 - 1 small leek, cleaned and sliced
09 - 2 cups chopped kale or Swiss chard, stems removed

→ Broth & Legumes

10 - 6 cups vegetable broth
11 - 1 (15 oz) can cannellini beans, drained and rinsed
12 - 1 (14 oz) can diced tomatoes

→ Spices & Seasoning

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - Salt and black pepper, to taste

→ Finishing Touch

17 - 2 tablespoons chopped fresh parsley
18 - Grated Parmesan cheese (optional)

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and parsnips. Sauté for 5-6 minutes until softened.
02 - Stir in the potatoes, garlic, and leek. Cook for another 2 minutes to release aromatics.
03 - Pour in the vegetable broth, cannellini beans, diced tomatoes with juices, thyme, oregano, and bay leaf. Bring the mixture to a boil.
04 - Reduce heat to low, cover, and cook for 20 minutes, or until vegetables are tender.
05 - Stir in the kale or Swiss chard and simmer for 5 more minutes until the greens are wilted.
06 - Remove the bay leaf and discard. Season with salt and pepper to taste.
07 - Ladle into bowls, sprinkle with fresh parsley, and top with grated Parmesan if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day.
  • The beans give you real substance without any meat, so it keeps you full through an afternoon of work.
  • You probably have most of these vegetables already, which means no special shopping trip required.
02 -
  • Don't skip removing the stems from the kale or chard—they won't soften in the time you give them, and they'll be unpleasantly chewy.
  • Canned tomatoes vary wildly in quality; San Marzano are worth the extra dollar or two because they actually taste like tomatoes.
  • If your soup tastes flat at the end, it's not the broth—it's missing salt, so don't be shy.
03 -
  • Don't overcrowd the pot when you're sautéing the vegetables at the start; if they're piled too high, they steam instead of brown, and you miss that sweet caramelization.
  • Taste as you go near the end, especially with salt—the difference between good soup and soup that makes people close their eyes is often just the seasoning.

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